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Wednesday, April 08, 2009

Recipe for Shrimp and Wasabi (or Dijon) Deviled Eggs and a Collection of Deviled Egg Ideas

I can tell Easter is coming, partly because of all the people finding my post about How to Make Perfect Hard-Boiled Eggs through Google. That post has a lot of ideas for using boiled eggs, which many people have in the fridge after Easter. This year I thought it would be fun to find interesting ideas for deviled eggs. Check after this recipe for lots of deviled egg variations, and I'll keep adding them through Easter weekend if I spot more deviled egg ideas that sound good. If you have an interesting recipe for deviled eggs, please share in the comments.

If you're planning to make hard-boiled eggs, I hope you've had them in the fridge for a few days, because eggs that are at least a week old are much easier to peel. Even when I use my method for perfect hard-boiled eggs, I usually manage to mangle at least one egg, but I like extra yolks in my hard-boiled eggs, so it all works out. Here are the deviled eggs when I started this recipe.

Wasabi is a type of spicy Japanese horseradish, commonly served with sushi. The wasabi sold in the U.S. is often just a mix of horseradish, mustard, and green food coloring, so I'm not sure if I've ever had the real thing, and for this recipe I used the wasabi powder you mix with water. If you have wasabi in a tube, I think it would be better, but you might use a bit less. If you don't have wasabi, or aren't a fan, use Dijon mustard instead.

I used small frozen shrimp, which thawed quickly while I was boiling and peeling the eggs. I used 1/4 cup frozen shrimp which gave me 3 T of chopped shrimp, but next time I think I'd put twice as much shrimp as that. You can use canned shrimp, but I'd rinse the shrimp to make them less salty.

It's hard to tell in the photo, but I thinly sliced the green ends of four green onions, then I chopped about 2/3 of them to make 2 T finely minced green onions. I used the rest of the sliced onions as garnish. I love green onions, so use less than this if you're not as fond of them.

I used 6 boiled egg yolks to make 10 deviled egg halves, throwing away the two egg white halves that were the most mangled! I don't like lumpy deviled eggs, so I always mash the yolks finely with a fork before I add anything else.

Next I put 3 T mayo in a small dish and mixed in wasabi paste until it tasted about right to me. (For me that was 2 tsp. wasabi paste, but I'd start with a small amount and taste it.) Then I mixed the wasabi mayo, chopped shrimp, 2 T finely minced green onion, and a tiny amount of Vege-Sal into the mashed egg yolks.

I'm not a cake decorator, so I don't have a piping bag. What I do is transfer the egg yolk mixture to a small size Ziploc bag, then cut off one corner and squeeze the egg yolk mixture into the egg white halves through that corner. This is so easy, and much less messy than trying to fill the eggs with a spoon.

Ingredients:
6 eggs (use eggs at least a week old if possible)
2 tsp. wasabi paste, use more or less to taste (I used 2 tsp. wasabi powder mixed with 4 tsp. water)
1/4-1/2 cup small frozen shrimp, thawed (I used 1/4 cup but next time I'd use more)
4 green onions, green end thinly sliced (save white ends for another use)
3 T mayo or light mayo
1/4 tsp. Vege-Sal (optional, or use just a pinch of salt)

Instructions:

Remove eggs from refrigerator and put in warm water so eggs come to room temperature, then boil the eggs, following instructions for Perfect Hard-Boiled Eggs. Cool eggs in cold water with ice cubes, then peel and cut in half. Remove egg yolks and put in bowl.

While eggs boil, first thinly slice green onions, then finely mince about 2 T of them, leaving the rest for garnishing the finished eggs. Check to see if shrimp is thawed (you can microwave on low for a few seconds if needed.) Finely chop shrimp.

Put 3 T mayo into a small bowl, then mix in wasabi paste, a small amount at a time, tasting after each addition, until it is as spicy as you'd like it. (You can substitute Dijon for the wasabi if you prefer.) In a larger bowl, mash egg yolks with a fork. Then mix 2 T finely minced green onions, chopped shrimp, mayo-wasabi mixture, and Vege-sal or salt into mashed egg yolks.

Discard 2 egg white halves (I nearly always have at least one egg that gets mangled!) then arrange the other egg white halves on a cutting board so they're ready to be filled. Use a rubber scraper to transfer the egg yolk mixture to a small plastic bag or piping bag. Cut off the tip of one corner if using plastic bag, then squeeze the egg yolk mixture into the egg white halves, until all the mixture is used. Garnish each egg with some of the thinly sliced green onions, and serve.

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Deviled eggs are something that I'm up in the air about (sometimes I like them and sometimes I don't). Maybe it has something to do with my mood at the time.

Add wasabi sounds interesting. I'll definitely try this out.

It is interesting that you note that hard boiled eggs are easier to peel if they have been in the fridge for a few days. That sort of creates a problem for me, because they are more of an impulse item than anything else. I usually just end up mangling them in my impatience :)

I love deviled eggs almost as much as I love egg salad. Which is a ridiculous amount. Thanks for all these great links. And yous look beautiful. I have never done shrimp in mine, I bet they were great with the wasabi. By the by, I have had real wasabi at a good sushi joint and it tastes really different. In a wonderful way, of course. More texture to it and hotter.

Fancy pants!! Shrimp in a deviled egg? I love it. I can only imagine how good these are... what a great combination. I bet crab would be good to... oooohhh, now you've got my culinary creative wheels spinning:).

I have a jar of Trader Joe's wasabi mayonnaise which is WAY too strong for me. (I can handle wasabi pretty well) I think I could use it for 1/2 the mayo in the recipe.

I LOVE eggs, egg salad and deviled eggs. I usually eat too many and have an upset stomach.

I'd like to try these other recipes but I rarely do because the regular deviled eggs are so good but such a hassle to make, so I don't make them often. I have Dana Carpender's 500 Low Carb recipes and she has a bunch of interesting deviled eggs. I made her curry eggs and they were great. I'd like to try the tuna recipe. Anchovy deviled eggs sounds good, doesn't it?

Kalyn, I started a low GI diet/SB diet this week after doing WW for 18 months and reaching a standstill.

I have found more information in your one blog than I have found in weeks of research. I just wanted to say thank you so much, your recipes are amazing and your info is clear and straightforward, I read the SB book and was getting more and more confused, but your blog is going to be my new home.

I'm excited about these deviled eggs as we have so many hard boiled eggs from Easter and it seems like there is only so much you can do with them. It will be wonderful to try them tomorrow! Thanks for sharing.

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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